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Remove bone from turkey breast. Rinse turkey; pat dry with paper towels. Cut a horizontal slit into the thickest part of turkey breast to form a 5x4 inch pocket. Set aside. For stuffing, in a medium mixing bowl combine bread crumbs, apricots, pecans, apple juice or water, oil, rosemary, and garlic salt. Spoon stuffing into pocket. securely fasten the opening with wooden toothpicks or tie with 100% cotton string. Stir together mustard and water, set aside. In a covered grill arrange medium hot coals around a drip pan. Test for medium heat above the pan. Place turkey on grill rack over drip pan. Cover and grill about 1 hour or till turkey juices run clear (stuffing should reach 160ºF). Brush with the mustard mixture during the last 15 minutes of grilling. Remove turkey from grill and cover with foil. Let stand for 15 minutes before slicing. Makes 8 servings 237 calories, 24g protein, 10g carbohydrate, 11g fat 92g saturated), 59mg cholesterol, 205mg sodium  |
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